Asada Tacos Recipe
Make Asada Tacos Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Flank Steak (Asada)
Tortillas & Toppings
Method
Marinated Flank Steak (Asada)
- 1
Prepare the marinade
In a medium bowl whisk together fresh lime juice, orange juice, olive oil, soy sauce, minced garlic, chopped cilantro, ground cumin, dried oregano, black pepper, kosher salt, and red pepper flakes (if using) until well combined.
- 2
Marinate the steak
Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, making sure it is well coated. Seal or cover and refrigerate for at least 1 hour and up to 8 hours. For best flavor and tenderness, marinate 4–6 hours. Turn once halfway through if possible.
- 3
Bring to room temperature
About 30 minutes before cooking, remove the steak from the refrigerator so it comes closer to room temperature. Reserve marinade for basting (if desired) or discard.
- 4
Preheat and cook
Preheat a grill, grill pan, or cast-iron skillet over high heat until very hot (about 10 minutes). Lightly oil the grate or pan. Remove excess marinade from the steak and pat the surface dry with paper towels to encourage good browning. Place the steak on the hot grill or pan and sear, without moving, 4–6 minutes per side for medium-rare to medium depending on thickness. Internal temperature should be 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.
- 5
Rest and slice
Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice the steak thinly against the grain into bite-sized strips for tacos.
Tortillas & Toppings
- 6
Warm the tortillas
Heat a dry skillet or griddle over medium-high heat. Lightly brush each tortilla with a little vegetable oil (about 1/2 tsp per tortilla) or use a lightly oiled pan. Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean kitchen towel.
- 7
Assemble the tacos
Place 2 warmed tortillas per serving on a plate. Top with a few slices of sliced flank steak, then sprinkle with finely chopped white onion and chopped cilantro. Add a squeeze of lime juice and drizzle with salsa or hot sauce. If using, add sliced avocado and a sprinkle of crumbled queso fresco or cotija.
- 8
Serve
Serve immediately while the steak and tortillas are warm. Provide extra lime wedges, salsa, and hot sauce on the side.